Site Navigation

Vegetable Egg Cups

Looking for a new breakfast idea? Try this recipe for vegetable egg cups. They taste great, are easy to make, and they are a perfect grab-and-go breakfast. Make these ahead of time and the extra or leftover egg cups can be stored in the fridge and reheated in the microwave or eaten cold.

Vegetable Egg Cups

Share it!
By: Team Beachbody
Posted in: Breakfast, Snacks
Prep Time
Cook Time


  • 12 large eggs
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 10 oz baby spinach, chopped
  • 1 red bell pepper, chopped
  • 2 green onions, chopped


  1. Heat oven to 375° F.

  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

  4. Add spinach, bell pepper, and green onions; mix well.

  5. Evenly pour egg mixture into muffin cups.

  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe Notes

Share it!
Tags: eggs

Please note, some of the links in this post may be affiliate links. If you click through and make a purchase, I may receive a small commission (at no additional cost to you). I only recommend products that I use and have found helpful!

ankara escort - ankara escort
ankara escort çankaya escort çankaya escort escort bayan çankaya istanbul rus escort eryaman escort ankara escort kızılay escort istanbul escort ankara escort ankara escort escort ankara istanbul rus Escort atasehir Escort beylikduzu Escort Ankara Escort malatya Escort kuşadası Escort gaziantep Escort izmir Escort